vineri, 10 decembrie 2010

CUSCUS CU LEGUME SI MIRODENII/COUSCOUS WITH VEGETABLES AND SPICE

CUSCUS CU LEGUME SI MIRODENII
Ingrediente necesare 4 portii
o lingura ulei de masline
o ceapa de arpagic, tocata marunt
un catel de usturoi, tocat
un ardei gras rosu, taiat fâsii
un ardei gras galben, taiat fâsii
o vânata mica, taiata cubulete
o lingurita chimen, macinat
o lingurita scortisoara pudra
o lingurita boia de ardei (dulce sau iute, dupa preferinta)
2 lingurite boabe de coriandru, macinate
1/4 lingurita sofran
2 rosii mari, curatate de pielita si tocate cubulete
2 linguri zeama de lamâie
225 gr cuscus
225 ml supa limpede de legume
2 linguri stafide
2 linguri migdale intregi
2 linguri patrunjel verde, tocat
2 linguri coriandru proaspat, tocat fin
sare, piper.
Mod de preparare reteta
1. Incingeti uleiul intr-o tigaie mare si caliti ceapa si usturoiul; dupa 2-3 minute,
adaugati vânata si ardeii taiati fâsii subtiri, amestecati si reduceti focul.
2. Lasati legumele pe foc circa 8-10 minute, amestecând tot timpul; daca este nevoie,
adaugati putina apa.
3. incercati o bucatica de vânata: daca este moale, puneti peste legumele din tigaie
toate mirodeniile si amestecati bine, timp de un minut.
4. Mariti flacara, adaugati rosiile si zeama de lamâie si lasati totul pe foc 2-3 minute,
apoi luati tigaia de pe foc si lasati legumele sa se raceasca putin.
5. Puneti cuscusul intr-un castron mare. incalziti supa de legume pâna clocoteste, apoi
turnati-o peste cuscus. Amestecati bine si acoperiti cu un prosop curat de bucatarie.
6. Lasati vasul acoperit 7-8 minute, pâna când pastele au absorbit tot lichidul.
7. Afânati cuscusul cu o furculita, amestecati-1 cu legumele fierte, stafidele,
migdalele, patrunjelul tocat si coriandrul, sare si piper dupa gust. Serviti imediat.


COUSCOUS WITH VEGETABLES AND SPICE
4 servings Ingredients needed:one tablespoon olive oilan onion chives, finely choppeda clove of garlic, choppeda red pepper, cut stripsa yellow pepper, cut stripsa small game, cut into cubesone teaspoon cumin, groundone teaspoon cinnamon powderone teaspoon paprika (sweet or hot, if you prefer)2 teaspoons coriander seeds, ground1 / 4 teaspoon saffron2 large tomatoes, peeled and chopped into small pieces of skins2 tablespoons lemon juice225 g couscous225 ml vegetable clear soup2 tablespoons raisins2 tablespoons whole almonds2 tablespoons parsley, chopped2 tablespoons cilantro, finely choppedsalt and pepper.Preparation:1. Heat oil in a large skillet and sauté onion and garlic, after 2-3 minutesadd venison and cut peppers into thin strips, stir and reduce heat.2. Let the vegetables heat 8-10 minutes, stirring all the time, if necessary,add a little water.3. try a piece of game: if it is soft, place the pan over vegetablesall spices and stir well for one minute.4. Increase heat, add tomatoes and lemon juice and let all the heat for 2-3 minutes,then take the pan off the heat and allow vegetables to cool slightly.5. Place couscous in a large bowl. heat until soup boils, thenpour it over couscous. Stir well and cover with a clean kitchen towel.6. Leave covered dish 7-8 minutes, until pasta has absorbed all liquid.7. Loose couscous with a fork, mix one with boiled vegetables, raisins,almonds, parsley and coriander, salt and pepper to taste. Serve immediately.

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